Eggplant Garlic Bruschetta

When it comes to bruschetta, everyone thinks of tomatoes. But really, bruschetta can be made from anything and spread on more than just bread. So at the farmer’s market, I looked around for my non-tomato main ingredient. The Migliorelli Farm stand had some great eggplants. I love eggplants – they pair well with garlic and are great in bruschetta when they’re in season. So I brought one back to be roasted for this appetizer. Bruschetta is an easy appetizer to make and assemble. Using the eggplant, it takes a bit longer to make since it needs to be roasted ahead of time. But it’s still pretty hands-off and can be made in advance and refrigerated.


  1. Preheat the oven to 300F.
  2. Place the eggplant on a baking sheet and bake until very soft and tender when pierced with a knife and the flesh pulls away from the skin, about 1 hour 15 minutes.
  3. Remove from oven and let cool.
  4. When the eggplant is cool enough, peel it and coarsely chop the flesh.
  5. In a blender or food processor, combine the tomato, onion, garlic and 1/2 tablespoon olive oil.
  6. Process until smooth.
  7. Add the eggplant, olive, cilantro, lemon juice and black pepper to taste.
  8. Process until smooth.
  9. Just before serving, heat oven to 400F and place baguette slices on a baking sheet. Drizzle slices with olive oil.
  10. Bake until lightly toasted, about 7 minutes.
  11. To serve, spread each toast with about 1 tablespoon of the bruschetta.

Cook’s Notes

To peel the tomato, bring a large pot of water to a boil. Prepare an ice bath. Drop the tomato into the boiling water for a few seconds. You will see the skin start to shrink a bit. Pull it out with a slotted spoon and immediately submerge in the ice bath. Then you will be able to peel away the skin with your hands.

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